METHOD AND DEVICE FOR MANUFACTURE OF AERATED FOOD PRODUCT AND PRODUCT MANUFACTURED WITH SUCH METHOD AND DEVICE USAGE

摘要

FIELD: food industry.SUBSTANCE: invention is related to a method for manufacture of aerated food products. The method for manufacture of aerated food products chosen from chocolate, cream cheese and processed cheese involves stages of gas introduction through at least one microporous diffuser into the flow of food medium being treated to produce a mixture of gas and food medium being treated and exposure of the mixture of gas and food medium being treated to a stirring operation in a static mixer. The aerated food products have gas bubbles average size within the range of 5-30 microns. The viscosity of said food medium being treated before gas introduction through the microporous diffuser is within the range of 1-200 Pa·s. The gas is represented by a food gas, an inert gas or their mixture or a food ingredient such as a flavouring agent or a similar additive. Gas is added so that the aerated food product contains 10-30 vol % of gas. The device for manufacture of aerated food product chosen from chocolate, cream cheese and processed cheese contain a microporous diffuser and a static mixer. The microporous diffuser is positioned upstream the static mixture so that gas may be added into food medium through the microporous diffuser before the food medium passing through the static mixer.EFFECT: invention allows to manufacture aerated food products with a microporous structure.5 cl, 1 dwg, 2 tbl, 1 ex